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Full Time Research Development Chef Jobs in Charleston, SC

Redd Hospitality

Sous Chef

Charleston, SC · On-site

$55K - $75K/yr

Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ... Job Type: Full-time Benefits: * 401(k) * Dental insurance * Health insurance * Paid time off

American Cruise Lines

Pastry Chef

Charleston, SC · On-site

The Pastry Chef must be creative and continually researching and testing new and different dessert ... This is a full-time, exempt position. Essential Functions: * Ships experience forces from wind ...

American Cruise Lines

Pastry Chef

Charleston, SC · On-site

The Pastry Chef must be creative and continually researching and testing new and different dessert ... This is a full-time, exempt position. Essential Functions: * Ships experience forces from wind ...

Redd Hospitality

Sous Chef

Charleston, SC · On-site

$47K - $64K/yr

Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ... Job Type: Full-time Benefits: * 401(k) * Dental insurance * Health insurance * Paid time off

Avocet Hospitality Group

Sous Chef

Folly Beach, SC · On-site

$60K/yr

... Full-Time) Benefits: * A culture that values passion, individuality, and fun ... Opportunities for internal growth and development * Paid Time Off (PTO) * Paid holidays * Earned ...

New

Avocet Hospitality Group

Sous Chef

Folly Beach, SC · On-site

$60K/yr

... Full-Time) Benefits: * A culture that values passion, individuality, and fun ... Opportunities for internal growth and development * Paid Time Off (PTO) * Paid holidays * Earned ...

New

Kiawah Island Club

Sous Chef - Cassique

Kiawah Island, SC · On-site

$48K - $64K/yr

Provide the training, supervision, and professional development for all kitchen staff, ensuring ... Benefits are available to full-time employees after a waiting period and include: Medical, Dental ...

Kiawah Island Club

PM Sous Chef - Cassique

Johns Island, SC · On-site

$48K - $64K/yr

Provide the training, supervision, and professional development for all kitchen staff, ensuring ... Benefits are available to full-time employees after a waiting period and include: Medical, Dental ...

kiawah

Sous Chef - The Nest

Kiawah Island, SC

$48K - $65K/yr

Leadership & Career Development * Bi-annual Wellness Fair * Free Parking! * Medical, Dental, Vision ... Full Time employees after 60days of employment. * 401k - available after 30 days of employment

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Showing results 1-20

All JobsResearch Development Chef JobsFull Time Research Development Chef JobsFull Time Research Development Chef Jobs in Charleston, SC

Full Time Research Development Chef information

See Charleston, SC salary details

$45.4K

$95.3K

$154.4K

How much do full time research development chef jobs pay per year?

As of Aug 28, 2026, the average yearly pay for full time research development chef in Charleston, SC is $95,260.00, according to ZipRecruiter salary data. Most workers in this role earn between $72,500.00 and $109,000.00 per year, depending on experience, location, and employer.

What is a full time research development chef?

Full Time Research Development Chefs are culinary professionals who focus on creating, testing, and perfecting new recipes, menu items, and food products for restaurants, food manufacturers, or hospitality companies. They blend culinary expertise with research and development skills to innovate and improve food offerings, often working closely with marketing, nutrition, and production teams. In this full-time role, they may also oversee product trials, ensure flavor consistency, and keep up with current food trends to meet consumer demands.

What are some common challenges faced by a full time research development chef when creating new menu items or products?

A Full Time Research Development Chef often faces challenges such as balancing creativity with cost-effectiveness, ensuring new recipes meet both flavor and nutritional standards, and adapting dishes to various production environments. Collaboration with cross-functional teams—like marketing, procurement, and quality assurance—is essential to ensure that new products are feasible for large-scale production and align with brand standards. Additionally, staying updated with food trends and regulatory requirements can be demanding but is crucial for long-term success.

What are the key skills and qualifications needed to thrive as a full time research development chef, and why are they important?

To thrive as a Full Time Research Development Chef, you need expertise in culinary techniques, recipe development, and a background in food science or culinary arts, often supported by formal training or relevant certifications. Familiarity with commercial kitchen equipment, food safety standards, and recipe management software is typically required. Creativity, attention to detail, and strong collaboration skills help distinguish top performers in this role. These competencies are crucial for innovating new menu items, ensuring product consistency, and successfully leading cross-functional culinary projects.

What is the difference between Full Time Research Development Chef vs Full Time Culinary Scientist?

AspectFull Time Research Development ChefFull Time Culinary Scientist
CredentialsCooking certifications, culinary degreesFood science degrees, certifications in food safety
Work EnvironmentCommercial kitchens, R&D labs in food companiesLaboratories, food testing facilities, R&D departments
Employer & IndustryFood manufacturing, hospitality, product developmentFood industry, research institutions, product innovation
Search & Comparison IntentYes, often compared for product development rolesYes, related to food innovation and research

Full Time Research Development Chefs focus on creating new recipes and culinary concepts, often working in kitchens or food companies. Culinary Scientists, on the other hand, combine food science and technology to develop and improve food products in labs. Both roles require culinary or food science credentials and are integral to food innovation, but they differ mainly in their work environment and approach to product development.

What are the most commonly searched types of Research Development Chef jobs in Charleston, SC?

The most popular types of Research Development Chef jobs in Charleston, SC are:

What are popular job titles related to Full Time Research Development Chef jobs in Charleston, SC?

For Full Time Research Development Chef jobs in Charleston, SC, the most frequently searched job titles are:

What job categories do people searching Full Time Research Development Chef jobs in Charleston, SC look for?

The top searched job categories for Full Time Research Development Chef jobs in Charleston, SC are:

Full Time Research Development Chef jobs near you
Infographic showing various Full Time Research Development Chef job openings in Charleston, SC as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $95,260 per year, or $45.8 per hour.

Executive Chef | Full-Time | Credit One Stadium

Charleston, SC • On-site

Spectra
Computer and Electronic Product Manufacturing • 11 - 50 employees
Learn more about Spectraexternal

$90K - $100K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 24 days ago

Job description

Oak View Group
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Overview
The Executive Chef has the primary duty of managing the culinary team, a recognized department of the venue's F&B operation. The Executive Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Chef must provide a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.
This role pays an annual salary of $90,000-$100,000 and is bonus eligible.
Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)
This position will remain open until October 30, 2026.
Responsibilities
  • Responsible for managing, developing, and mentoring staff of full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
  • Ensures event staff are aware of workplace expectations and provides ongoing assistance, training, and mentoring to event staff.
  • Promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff.
  • Reinforce procedures and practices through repetition; lead by example and provide ongoing constructive feedback.
  • Responsible for ensuring that budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control.
  • Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees.
  • Responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
  • Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency.
  • Responsible for the development of menus in coordination with the Director of Premium to ensure the client's vision is met. All while ensuring quality, consistency, and style of concept are maintained.
  • Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
  • Monitors all food served relative to appearance, temperature, sanitary, and quality standards.
  • Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
  • Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
  • Coordinates the delivery and set-up of catered services and food service areas as needed.
  • Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees.
  • Provides leadership and support to the entire kitchen staff and builds morale to encourage empowerment of staff.
  • Maintains a positive and compliant employee relations climate.
  • Responsible for staffing, training, evaluation, and counseling of kitchen staff.
  • Promotes support and communication with the entire staff and positively interacts with front-of-house staff.
  • Rapidly solves problems.
  • Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
  • Ensures proper kitchen record keeping and administrative requirements, including food inventories and invoicing of food products.
  • Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, and staff compliance with the venue uniform policy.
  • Promotes teamwork among staff through effective communication, follow-through, and goal setting.
  • Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.
  • Responsible for overseeing the production of staff meals, ensuring that they are on time, healthy, and substantial per meal calendar.

Qualifications
  • 5-7 years of kitchen management experience in a high-volume hotel, catering, club, restaurant, or convention center highly preferred.
  • Demonstrated and verifiable track record of meeting projected costs.
  • Professional appearance and presentation required.
  • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  • Maintains a current food handler's card and alcohol service permit if required by state or local government.
  • Working knowledge of employee scheduling in a hospitality environment.
  • Ability to obtain and maintain certification in a nationally recognized sanitation program.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
  • Able to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
  • Proven ability to support team members in building the skills necessary for effective job performance.
  • Able to delegate responsibilities effectively to achieve objectives and drive desired results.
  • Ability to identify problems quickly and implement creative, timely solutions.
  • Demonstrate strong prioritization, initiative, and sound decision-making skills.
  • Able to maintain strong attention to detail while managing multiple priorities in a fast-paced, changing environment.
  • Comfortable working independently while contributing positively within a collaborative, team-oriented environment.
  • Maintain flexibility to work evenings, weekends, and extended hours as needed.

Strengthened by our Differences. United to Make a Difference
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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